Disney World Sent Annual Passholders a Gift for the 2024 Holidays

Princess Tiana is holding a mixing bowl and spoon, and on the back of her card is a recipe for Beignets:

MICKEY MOUSE BEIGNETS DISNEY’S PORT ORLEANS RESORT

• 2 DOZEN SMALL BEIGNETS
• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105°F)
• 1/4 cup sugar
• 2 tablespoons vegetable shortening
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 egg
• 4 cups all-purpose flour
• 1/2 cup boiling water
• Vegetable oil for frying
• Powdered sugar

• 1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
• 2. Combine sugar, shortening, salt, heavy cream, egg, flour, and boiling water in a large bowl: stir in the yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
• 3. Roli to 1/4-inch thickness and cut individual beignets into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 11/2 hours
• 4. With caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium- high heat. Carefully try beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain Place crown stencil over each beignet and dust with powdered sugar Remove stencil and enjoy!

Jack Jack’s Num Num Cookies:

NEIGHBORHOOD BAKERY PIXAR PLACE DISNEY’S HOLLYWOOD STUDIOS MAKES 9 LARGE COOKIES

• 1 cup cold butter, cubed
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mini semisweet chocolate chips
• 1 cup semisweet chocolate chunks, divided Cocoa powder

• Preheat oven to 350°F. Place nine 4-inch shallow paper baking cups onto a large baking sheet and set aside.
• 2. Cream butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment for 3 minutes, until fluffy
• 3. Add eggs and vanilla and mix until blended
• 4. Whisk flour, cornstarch, baking powder, and salt in a medium bowl until combined. Slowly add to mixing bowl on low speed until flour is incorporated.
• 5. Add mini chocolate chips and 1/2 cup of chocolate chunks until chocolate is evenly distributed. Do not overmix
• 6. Place 1/2 cup of dough into reserved baking cups, gently pressing dough into the bottom of each cup
• 7. Evenly divide the remaining 1/2 cup of chocolate chunks among cookies and press into the top of cookies
• 8. Rake for 20-22 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire cooling racks
• 9. Place Jack lack stencillover each cookie and dust with cocoa powder. Remove the stencil and enjoy!

Alice in Wonderland Sugar Cookies

CHEF MICKEY’S SUGAR COOKIES DISNEY’S CONTEMPORARY RESORT MAKES 18 COOKIES

• COOKIES:
• 2 – 1/2 cups all-purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt.
• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• ICING:
• 2 pasteurized egg whites
• 3 cups confectioner’s sugar
• 1/2 teaspoon almond extract
• Food coloring, optional “Pixie Dust” (colored sugar sprinkles)

• FOR COOKIES:
• 1. Combine Flour, baking powder, and salt in a medium bowl and whisk until combined. Set aside.
• 2 Combine butter and sugar in a bowl of electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once the dough comes together, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
• 3. Preheat oven to 400°F
• 4. On a floured surface, roll out dough to 1/4-inch thickness. Using a cookie cutter, cut dough into shapes. Place cookies 1 inch apart on an ungreased cookie sheet.
• 5. Bake 8 to 10 minutes, or until golden brown, Cool completely before icing.
• FOR ICING:
• 1. Place egg whites in the bowl of an electric mixer, and whisk until frothy. Add confectioner sugar a little at a time, until thick but still spreadable. Add a few drops of food coloring, if desired mixing in between until you reach your desired color
• 2. Decorate cooled cookies by covering them with white icing
• 3. Hold the teacup stencil over each cookie and sprinkle “Pixie Dust” (colored sugar sprinkles) aver iced cookies before the icing is dry. Remove the stencil and enjoy
• Chef Mickey Says: For neat edges, dip your cookie cutters in flour before cutting out each cookie.

Miguel Tres Leches Cakes

PLANT-BASED TRES LECHES CAKE WITH TOASTED COCONUT EPCOT. SERVES 9

• TRES LECHES CAKE:
• 1 – 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup canola oil
• 1 – 1/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon lemon zest
• 1 – 1/4 cup plant-based egg substitute
• 1 cup oat milk
• 1/2 cup almond milk
• 1/2 cup cream of coconut
• WHIPPED CREAM:
• 11/2 cup non-dairy whipping
• TOASTED COCONUT:
• 1 cup shredded coconut

• FOR TRES LECHES CAKE:
• 1. Preheat oven to 325°F. Lightly grease a 9×9-inch cake pan with non-stick cooking spray.
• 2. Whisk flour, baking powder, and salt in a small mixing bowl and set aside
• 3. Combine oil, 1 cup of sugar, vanilla extract, lemon extract, and lemon zest in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed for 2 minutes. Increase speed to medium and slowly add egg substitute. Once the egg substitute is fully Incorporated, reduce speed to low add 1/2 of the flour mixture, and beat until mixed. Add remaining flour on low speed until batter is smooth,
• 4. Pour batter into prepared pan and bake for 25-28 minutes, until a toothpick inserted in the center comes out clean. Cool to room temperature.
• 5. Whisk together oat milk, almond milk, and cream of coconut. If desired, add the remaining 1/4 cup sugar. Pierce the cooled cake with a fork 30-40 times Pour the milk mixture over the cake.
• 6. Cover and refrigerate for at least one hour.
• FOR WHIPPED CREAM:
• 1. Place clarity-free whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Whip on high speed until medium peaks form
• 2. Refrigerate until ready to serve
• FOR TOASTED COCONUT:
• 1. Heat a small skillet over medium-low heat for 5 minutes. Add coconut and cook, stirring frequently, for 3-5 minutes, until coconut is light brown.
• 2. Set aside until ready to serve. TO SERVE Cut cake into 9 slices. Top each slice with whipped cream Place guitar stencil over each slice and sprinkle with toasted coconut. Remove the stencil and enjoy!